Dreaming of muffins, and scones and coffee cake, etc..

Well, a few times a year I go on a restricted diet for about four days - just to help the ol' digestive tract and stay healthy.  This program banishes all oils, sugar, sodium, dairy products, nuts and just about everything, leaving some fun-filled days of chicken, raw vegetables and rice with minimal fruit.  It works - I feel great afterwards, a higher level of energy and well, regular.  But the cravings for all things decent are extreme, and right now I am 1/2 way through Day 3 and I can't get past the need for my homemade blueberry muffins or a perfectly crisp and fluffy scone!  I don't know why, I haven't had a scone in about two years!  My foodie instinct says not only should I get into the kitchen but should whip up batchs often, but my harsh reality says not until Saturday!

So, in anticipation of the first ten minutes I am awake on Saturday morning, I found the supposed "best scone recipe" listed on allrecipes.com - ready to whip up a batch for the family!  Hoping to report back to you on Saturday with the results!

Scones,  courtesy of Allrecipes.com

Ingredients


1 3/4 cups all-purpose flour
4 teaspoons baking powder
1/4 cup white sugar
1/8 teaspoon salt
5 tablespoons unsalted butter
1/2 cup dried currants or raisins
1/2 cup milk
1/4 cup sour cream
1 egg
1 tablespoon milk

Directions

Preheat the oven to 400 degrees F (200 degrees C).

Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!

With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.

Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.